Oaxacan Cocoa–Chile Chicken

Ingredients

• 1 lb boneless chicken thighs, cut into large chunks

• 1 tbsp avocado oil

• ½ white onion, finely sliced

• 2 cloves garlic, minced

• 1 dried ancho chile, stemmed and seeded

• 1 dried guajillo chile, stemmed and seeded

• ¾ cup low-sodium chicken broth

• 1 tsp ground cumin

• ½ tsp Mexican oregano

• ½ tsp ground cinnamon

• 1 tbsp tomato paste

• 1 tsp unsweetened dark cocoa powder

• ½ tsp brown sugar

• Salt to taste

• Fresh lime juice (to finish)

Instructions

1. Toast the chiles
   In the Nutri-Stahl 3 QT over medium heat, lightly toast ancho and guajillo chiles for 20–30 seconds per side until fragrant. Remove and soak in hot water for 10 minutes.

2. Blend the sauce
   Blend softened chiles with chicken broth, tomato paste, cocoa powder, cinnamon, cumin, oregano, and brown sugar until smooth.

3. Sear the chicken
   Heat avocado oil in the 3 QT. Season chicken lightly with salt and sear until golden on all sides. Remove and set aside.

4. Build the base
   Add onions to the same pan and sauté until soft. Add garlic and cook 30 seconds.

5. Simmer
   Return chicken to the pot. Pour in chile sauce. Reduce heat to low, cover, and simmer 20–25 minutes until thick and glossy.

6. Finish
   Add a squeeze of fresh lime juice. Adjust salt as needed.